Each consumer is entitled to have hygienically clean processed dishes and cutlery. Consequently, restaurants, caterers, canteens, nursing homes, kindergartens and hospitals are very concerned to avoid infecting their customers and patients. They are afraid of the spread of diseases by inadequately washed dishes, glasses and cutlery. This study deals with the verification of the hygienic performance of commercial freshwater dishwashers with the aid of bioindicators that are contaminated with the test soil BAMS and two different strains of microorganisms: Micrococcus luteus and Enterococcus faecium. The method used is described in the working paper “WD 00429001 Commercial warewashing machines – Hygiene requirements and testing.” Tests for heat resistance are carried out to check the temperature interval of Micrococcus luteus. Thereby, it is shown that the germ examined still shows vitality at a temperature of 70°C and a holding time of ten minutes. When testing the hygienic performance of the dishwashing programs tested, it is shown that not only temperature, but also the effects of the detergent are recognizable.